French cuisine · Dough, Pasta & Rice

Pâté aux Pommes de Terre

Covered potato pie from the Bourbonnais: thin potato slices in puff pastry, with crème fraîche poured in after baking.

Ingredients · for 6 servings

• 2 sheets puff pastry
• 1 kg waxy potatoes
• 2 onions
• 200 g crème fraîche
• 1/2 bunch flat-leaf parsley
• 1 bunch chives
• 1 egg
• 30 g butter
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the potatoes and slice thinly (2 mm) with a mandoline, finely dice the onions, and finely chop the parsley and chives.
2. Thoroughly mix the potato slices with the onions, half the herbs, nutmeg, salt and pepper in a bowl and let sit for 10 min.
3. Butter a 26 cm tart pan, line it with the first sheet of puff pastry and layer the potato mixture in shingles.
4. Cover with the second sheet of puff pastry, press the edges firmly together, brush with beaten egg and cut a 3 cm hole in the center.
5. Bake in the preheated oven at 190 °C for 55-60 min, until the lid is deep golden brown and a knife tip slides easily into the potatoes through the hole.
6. Let the pie rest for 5 min, pour the crème fraîche in through the hole, sprinkle with the remaining herbs and cut into pieces while still warm.